Natural antioxidant has been used to prevent lipid oxidation and microbiological development in meat and meat products. This study was carried out to evaluate the effects of different concentrations of green tea extract on minced mutton quality during chilled storage. The minced mutton was divided into 5 treatment groups, with TGE1 as negative control while TGE2, TGE3, TGE4 and TGE5 were added with green tea extracts at 0.5%, 1%, 1.5% and 2%, respectively. The pH, myoglobin, water holding capacity (WHC), drip and cooking loss of minced mutton were studied during chilled storage at days 0, 3, 6, 9 and 12. Present findings showed that minced mutton added with green tea extract had significantly higher (P<0.05) pH, myoglobin content and WHC than the untreated control group at days 3, 6, 9 and 12. In addition, minced mutton with added green tea extract also had significantly lower (P<0.05) drip and cooking loss than the control group. This study also showed that a higher concentration of green tea extract added had a better effect on the meat quality traits measured. Taken together, these results indicate that the addition of green tea extract improved the minced mutton quality.

Palm kernel cake (PKC) is a nutrient-rich by-product of oil mills that contained a high concentration of copper (Cu) among other minerals elements. The higher dietary concentration of Cu was reported to impair some physiological functions in some breeds of sheep due to Cu toxicity. Hence, this study was aimed to investigate the histopathological effects of PKC based diet on vital organs of Dorper lambs. Fifteen male Dorper lambs (8 month-old) were randomly assigned to three treatment groups. Lambs were fed with a diet supplemented with different levels of PKC based on dry matter (DM) (PKC 750 gm kg-1 DM, PKC 700 gm kg-1 DM, and PKC 650 gm kg-1 DM) for 120 days. At the end of the experiment, all the lambs were slaughtered, liver, kidney, and testis samples were examined for gross pathological lesions. Microscopic examination showed that the liver of PKC75 group animals was histologically normal. However, cell hepatocyte abnormality was observed in PKC70 and PKC65 groups. No clinical symptoms or severe histological lesions were noticed in the kidney and testis of all groups. Therefore, the histomorphological normal organs observed indicated the PKC contents provided detoxification and immune defense in male lambs.

This study was aimed at assessing the egg quality traits of Nigerian indigenous chickens raised under scavenging and improved feeding conditions in relation to exotic chicken’s eggs. The study was conducted in Sam Tee farm Nukai Jalingo, Nigeria. The indigenous breed pullets were sourced from villages in Ardo Kola, Lau and Zing L.G.A. The birds were grouped into three treatments Viz: indigenous breed under improved feeding and scavenging conditions and the exotic breed. The indigenous breed pullets under improved feeding condition were placed on grower’s diet and gradually replaced with a commercially prepared layers’ mash. A total of 336 eggs from the three groups were examined. Eggs weight, length, width, shell thickness and yolk width were measured. Shell ratio, surface area and Haugh unit were calculated. Data were analyzed using ANOVA and correlation analysis. There were significant variations in egg weight, egg length and shell thickness between the indigenous and the exotic breed. The indigenous breed reared under improved feeding condition had the longest egg, largest surface area, thicker and heavier shell. Egg weight and surface area have significant positive correlations. In conclusion, Indigenous chickens' performance on some egg quality traits can be enhanced with judicious feeding and management.

This study aimed to evaluate the effect of the inclusion of different levels of Azolla on the rumen fermentation characteristics of Awassi lambs. Fifteen local Awassi lambs, aged 5-6 months and weighing on average 23.2 ± 0.3 kg, were randomly divided into three treatment groups: T1 (control), T2 (3%), and T3 (5%) based on body weight. Rumen liquid was collected at three different periods (before feeding, 2 hours, and 4 hours post-feeding). Results showed no significant difference (P ≤ 0.05) in rumen pH and total volatile fatty acids (TVFAs). However, there was a significant increase (P ≤ 0.05) in N-NH3 concentration with increasing Azolla level in the diet. Rumen parameters were significantly affected by the time of sampling after feeding; pH value decreased while the concentrations of ammonia and volatile fatty acids increased during the periods of 2 and 4 hours after feeding. The interaction between Azolla levels and time of sampling indicated that the pH value of rumen liquid from lambs in T2 and T3, at sample times of 2 and 4 hours after feeding, significantly (P ≤ 0.05) decreased. Furthermore, lambs fed 5% Azolla showed a significant increase in TVFAs concentration after 4 hours and in N-NH3 concentration at both 2 and 4 hours post-feeding. The use of Azolla as a protein source in the feeding of Awassi lambs, as a partial replacement for wheat bran, has been associated with an improved rumen environment.

The increased demand for meat and meat products necessitates safe preservation in order to meet their desired quality. Natural preservatives have become the safer alternative to artificial preservatives. These preservatives come mainly from plant sources without negative side effects as unlike artificial ones. This study aimed to examine the effect of green tea extract (GTE) on extending the shelf life of fresh mutton under various storage conditions. Lamb leg samples were stored for 0, 3, 6, 9 and 12 days at a temperature of 5℃ and frozen storage at -20°C for 30, 60 and 90 days of storage. Minced meat samples were treated with various levels of aqueous extract of green tea leaves to increase the shelf life of fresh mutton. The aqueous extracts were sprayed on minced meat samples at concentrations of 0, 0.5, 1, 1.5 and 2% (GTE1, GTE2, GTE3, GTE4 and GTE5, respectively). The results revealed that the extraction of green tea was instrumental in significantly inhibiting Escherichia coli growth in GTE2, GTE4, and GTE5 for up to 4 days in chilled samples. There was no significant effect on frozen samples stored for 30 days. The biogenic amines differed among samples treated with different extracts, with GTE1 having the highest as compared to GTE2, GTE3, GTE4, and GTE5 for samples stored at 5°C for all storage periods. On day 30, cadaverine was not noticed in the mutton but subsequently appeared at an increasing rate in GTE1 as compared to other treated groups after 60 and 90 days of frozen storage. Green tea extract has the potential to act as a natural antibacterial and antioxidant in the preservation of mutton.